Ham and Gouda Quiche

Ham and Gouda Quiche

If you are looking to make breakfast for mom on Mother’s Day, consider making her a quiche. Quiches are so versatile. You can fill them with almost any ingredients. They can also be served for breakfast, brunch, lunch or dinner. You can also bake it right away, or freeze it for later.

I often make two quiches, just so I can freeze one for later use.

This is one of my favorite quiche recipes. We made it in class last night. Everyone loved it. The original recipe called for Swiss cheese, but we used Gouda instead.  The mix of ham and Gouda cheese works well together.

We used a homemade crust, but you can use a store bought crust, if you prefer.

Ham and Gouda Quiche

1 (9-inch) unbaked pie crust

1½ c. shredded Gouda cheese

4 t. flour

1 c. diced cooked ham or turkey ham

3 eggs

1 c. milk or half-half or evaporated milk

2 T. fresh chopped parsley or 2 teaspoons dried

¼ t. salt

¼ t. dry mustard

Dash of hot sauce

Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1

Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking.

You can also use a foil pie pan.